The sandwiches Killer Po-Boys is building from local ingredients, both at its stand-alone restaurant and at its original location at the rear of Erin Rose bar, are validations of the impulse to mess with hidebound New Orleans food. The sandwiches, made on bread from the Vietnamese bakery Dong Phuong, internalize the influence southeast Asia; both the seared shrimp, larded with pickled vegetables and Sriracha mayonaisse, and the glazed pork belly with lime slaw owe much to the banh mi tradition. The roasted eggplant is perfect for vegetarians – and good enough to please us all.